April 23, 2018

A few pantry staples…spaghetti, canned tuna, breadcrumbs, Kalamata olives…a bit of flat leaf parsley, a lemon, plus a splash of olive oil. That’s it. A minimal prep while the spaghetts is cooking and you have a simple Springtime supper on the table in under thirty minutes.

Lemon zest, roughly chopped parsley and olives with a squeeze of lemon juice and a splash of olive oil makes the sauce when tossed with the hot pasta and a bit of the cooking liquid. Gently fold in the toasted breadcrumbs and tuna and you’re done. Couldn’t be simpler.